The quiche is really easy to make, and the Roquefort gives it a real bite. The cheeses can be a little pricey but you only need to use a little so you can use them in other recipes or save them for making another quiche. The Emmental Cheese gives it a lovely stringy texture, but you don't use too much so it won't be like a pizza.
The pastry you can buy ready made or make your own. I do either, it depends how much time I have. When I make my own I just use a recipe of half fat to flour, so 200g plain flour and 100g butter, then bind together with a little water. I always leave my pastry in the fridge for at least half an hour before using it.
Then l line a flan tin with the pastry put in a lining of foil or greaseproof paper and weight it down with either baking beans or flour. I cook this for around 15 minutes at 190C. Then the pastry case is ready for the filling.
- 1 piece of salmon steak chopped into small pieces
- 20g Roquefort cheese
- 50g Emmental cheese grated (you can buy this in packs already grated)
- 2 eggs
- 150 ml single cream
- 50g Chedder, grated
- 1 leek, finely chopped
- small blob of butter for frying
- Using a large frying pan melt the butter and gently fry the salmon and leeks for about 5 minutes.
- Put the mixture into the pastry case
- In a large bowl mix together the eggs, cream and grated Chedder cheese
- sprinkle the grated Emmental cheese over the salmon and leek mixture
- Break up the Roquefort and sprinkle over the salmon and leek mixture
- Finally add the egg, cream and cheese mixture.
- Bake at 190C gas mark 5 for 15 minutes or until it is set and lightly brown.
Thank you eldest daughter for letting me share this delicious recipe, I guess it's a guest Big Kids in the Kitchen post ;)